Chick-fil-A Rival Chicken Strips

Chick-fil-A chicken tastes amazing, I’ll give it that. But with MSG and a bunch of other junk added, it’s just not on my “good” list. My kids said these chicken strips are “as good as Chick-fil-A’s!” Out of the mouths of babes. And so much better for you, too!Pin it for later!

In a large bowl, combine chicken, olive oil, lemon juice, paprika, garlic salt and tapioca flour. Heat coconut oil in a cast iron skillet or other large skillet (cast iron works best here, though) over medium-high heat and add pieces of chicken. Don’t crowd the chicken! Fry for about 3 minutes on each side, until no longer pink inside. Remove to paper towels to drain, and repeat as needed. Eat promptly.

About Shanti

Shanti Landon is a certified life coach and blogger, mom to five kids, and the author of two ebooks: 30 Days to a Life Made Full and 10 Minute Prep Paleo Freezer Meals. She started her blog in 2012 after her husband, Chris, was diagnosed with celiac disease, and her family switched to a mostly Paleo diet. You can follow Shanti across all main social media channels under @lifemadefull

Thanks for this recipe! We are in love with Chick-fil-A sauce over here and have found a super yummy at home recipe that is paleo approved. We use it for a salad dressing too…mmm! Do not follow her nugget recipe but her sauce is awesome!

Hi, Peggy. For best results, I would freeze them before cooking, just so you can have the “crispiness” that comes with cooking them fresh. Although I’m sure if you had to, you can freeze them after, I just haven’t tried it…hope that helps!

These were fabulous! My entire family loved them. They were so yummy that we didn’t even use sauce. I was out of coconut oil, so I fried them in grapeseed oil instead. I’m sending you a private facebook message. My kids loved these so much that they wanted to make a video to thank you. 🙂

Hmm, I’m not sure why it would stick? Did you have plenty of oil? My oil was probably a 1/4″ thick on the bottom of the pan, so it could actually be “fried” on each side. Hoping it was just the amount of oil needing to be increased… Let me know!

My husband taught me that if you have your oil hot enough and the right temp then food will not stick. I was cooking shrimp that stuck and when he cooked the same recipe a few days later they did not stick.

I made this tonight for dinner and I couldn’t stop eating them. I’m already plotting how to use the leftovers for my breakfast. Even my picky eater daughter tried one and loved it. She even tried to convince her picky eater dad to try it.

I’m not exactly familiar with the alternative flours and starches you were referencing above, but the recipe sounds fabulous and simple enough that my picky husband would love it. Would regular flour be okay to substitute? I know, not a smart substitution, but I’d rather not have to buy any special ingredients I wouldn’t know how to use for anything else.

WOAH! Ok, new to paleo and discovered this last night. I made it tonight, and since I always go for the spicy option instead of the regular, I subbed out the paprika for 1/2 Tablespoon of chili powder and 1/2 Tablespoon of cayenne. Also, since I’m cooking for just 1, I only used a pound of chicken instead of 3, but didn’t make any adjustment in any of the measurements by mistake, and it came out fantasticly! I had it in a homemade tapioca flour paleo tortilla with garlic, salt and cayenne roasted parsnips and carrots, topped with Greek yogurt/sriracha sauce, avocado, and fresh cilantro. AMAZING!!! Can’t wait to devour the leftovers for lunch tomorrow. Thank you so much!!